Laing Coconut Stew Recipe

INGREDIENTS:

• 3 tablespoons coconut oil
• 4 cloves garlic, crushed
• 1 red onion, chopped
• 2 roma tomatoes, chopped
• 1 tablespoon ginger, julienned
• 2 cans or 11.2 oz coconut milk
• 2 tablespoon black bean garlic sauce (available at most groacery stores)
• Half package (1.5 oz) of dried taro leaves (available at most Asian grocery stores)
• 4-6 pieces Thai chili (depending on how spicy you want)
• sea salt to taste

DIRECTIONS:

1. Saute the garlic in coconut oil until fragrant. Add the onions, tomatoes, and ginger. Saute for another 5 minutes.
2. Add the coconut milk and black bean garlic sauce. Let it boil.
3. Add the taro leaves and pepper. Let it simmer under low heat. Do not stir. Simmer for about 40-45 minutes until the leaves have softened and absorbed almost all of the coconut milk.
4. *Gently* stir and add salt to taste. Add more black bean sauce to taste. Simmer for another minute or two. Turn off the heat, serve, and enjoy!

Source:Astig Vegan